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Rhubarb Upside-Down Cupcakes

Rhubarb Upside-Down Cupcakes | BourbonandHoney.com --Tangy, tender and slightly sweet, these Rhubarb Upside-Down Cupcakes are an easy and tasty summer treat topped with ice cream!
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Ingredients

Scale
  • 1 cup sugar, divided
  • 8 tablespoons butter, divided
  • 1 tablespoon lemon zest
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon coarse Kosher salt, divided
  • 1 pound rhubarb, trimmed and cut into 1/2-inch pieces
  • 2 1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/3 cup whole milk
  • 2 eggs, lightly beaten
  • Vanilla ice cream, if desired

Instructions

  1. Heat oven to 375° F. Grease a regular sized, muffin pan; set aside. In a medium skillet over medium heat, melt 3/4 cup of the sugar, 4 tablespoons of the butter, lemon zest, lemon juice, vanilla, and 1/4 teaspoon of salt. When the butter and sugar have melted together, add the rhubarb and cook, stirring occasionally, until rhubarb is tender, 6 to 8 minutes.
  2. Meanwhile, In a medium bowl, whisk together the flour, remaining 1/4 cup sugar, baking powder and remaining 1/4 teaspoon salt. Add remaining 4 tablespoons butter, and using two forks, cut the butter into the flour to form coarse pea-size pieces. Add milk and eggs and stir until a soft, sticky dough forms.
  3. Reserve 1/4 cup of the rhubarb juice for serving. Spoon the rest of the warm rhubarb and syrup mixture into the prepared muffin pan. Divide the dough over the rhubarb mixture, to cover the entire surface. Place a sheet of foil on the lower rack to catch any drips. Bake until the golden brown and cooked through, about 25 to 30 minutes. Remove the pan from oven and cool 10 minutes. Place a large, flat serving platter or baking sheet on top of the muffin pan and invert quickly and carefully. Serve warm or at room temperature with ice cream.

Nutrition

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